title: Measurement of ascorbic acid and erythorbic acid in processed meat by HPLC.
abstract: A simple and efficient HPLC method is described to measure both ascorbic and erythorbic acid separately in processed meat products. The system used consisted of a reversed-phase column, a mobile phase containing an ion-pairing agent and ultraviolet detection. The procedure, which was checked on a variety of samples, was found to give reproducible and reliable results.
authors.affiliation: Department for Vitamin and Nutrition Research, F. Hoffmann-La Roche Ltd., Basal, Switzerland.
authors.forename: W
authors.initials: W
authors.lastname: Schüep
authors.forename: E
authors.initials: E
authors.lastname: Keck
mesh_terms: D000818:Animals; D001205:Ascorbic Acid / Q000032:analysis*; D002851:Chromatography, High Pressure Liquid; D005374:Filtration; D008461:Meat Products / Q000032:analysis*; D015203:Reproducibility of Results; D013237:Stereoisomerism
chemical_list: C005056:isoascorbic acid; D001205:Ascorbic Acid